Blood Orange + Chocolate Chip Scones.

As you might have noticed, blood oranges are getting busy pushing their pretty little way through the produce section this time of year. As the days get shorter, colder, darker, and — let’s be real — bleaker, here enters the blood orange, stage left — bold and bright and daring enough to be called an orange, but to be anything but.

These scones don’t get too much of the blood orange color, but they do emerge with a clear vision of the flavor that the fruit imparts — citrusy, of course, but with notes of raspberry and of summertime things. I don’t hate it. In fact, as I sit here looking out of my January-in-Boston window, I don’t hate it it all.

Of course, if you can’t find a blood orange or it’s just not that time of year when you finally get to making these, a navel orange would do these scones just fine. No chocolate chips on hand? Try another mix-in — little chops of medjool date would be nice. Go ahead and play.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a sil-pat.

In a medium bowl, whisk together the dry ingredients (almond, cashew, and arrowroot flours, baking powder, salt, and orange zest). Set aside. In another bowl, combine 1/4 cup orange juice, maple syrup, egg, ghee, and vanilla and stir well. Pour the dry ingredients into the wet ingredients until well combined. Fold in the chocolate chips.

Roll the scone batter into one large ball and then place on your prepared baking sheet. Flatten the ball so that it is about 8 inches across. Cut roughly into 6 wedges.

Bake in your preheated oven for 20-25 minutes, until they are cooked through and the top is golden brown.